November 2025

Roasted Buttercup Squash with Pesto and Great Frogs Powatinika

This delightful Roasted Buttercup Squash soup is warm and savory to the palate. The dollop of fresh pesto enhances the savory flavors, and you can add a little kick of cayenne pepper when serving. For an even more flavorful soup, try harvesting from your garden or supporting a local farmer and purchasing vegetables from them. Pair it with the medium-bodied red of Great Frogs Powatinika and warm crusty sourdough for a complete meal that your family will thank you for. Enjoy!

1 Buttercup Squash cut in 1/2 and seeded.

1 Red onion sliced in 1/2

1 Bulb of garlic

2 large carrots

1-2 Red Bell Pepper, halved and seeds removed

large handful of Cherry Tomatoes

4-6 cups Vegetable or Chicken broth

Olive oil

salt&Pepper to taste

1 tsp each Thyme and Rosemary, dried, not ground

1/2 tsp Sage

1/2 tsp Basil

small amount of cream or plant milk to drizzle on soup before garnishing

Freshly made basil pesto or store bought.

Place all ingredients on parchment paper lined baking sheet, placing the 1/2 onion inn cavity of each squash 1/2. Drizzle with oil and sprinkled with salt and pepper, Thyme and Rosemary. Roast at 400 until squash is tender, 30-40 min.

Cut top of garlic bulb and squeeze garlic into blender.

Scoop out squash from skin and along with onion and all other ingredients, place into blender with 4-6 cups vegetable or chicken broth. Blend until creamy. If desired, add a bit more herbs , place into pot until desired temp.

To serve, pour in a small amount of milk, then garnish with a spoonful of pesto, salt and pepper to taste.

Notes: Buttercup squash is an excellent choice for this soup with its nutty, sweet and dense properties. this is my favorite squash by far!! Of course you can substitute Butternut squash.